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T loves fish head curry at Kampar Club so much, actually I love it very much too. Who do not? Love the strong aroma released from fried curry leaves, I am determined to recreate its aroma and taste. It tasted similar to fish head curry I had in Singapore (Jurong West area) but with extra hint of Malay ingredients.

Saw fresh curry leaves at Tesco yesterday, bought some straight away. Could not find fish head at Tesco, so went to wet market this morning to buy fresh fish head. Yes, I would never forget to ask fish monger to chop it into small pieces. I prefer serving size fish head instead of the halved fish head.I cooked for two persons, but have some leftover in the pot. T is a small eater, so I supposed this recipe is just enough for two persons. I used blended curry spices from Indian spices stall, I can guess by the colour and aroma that there are chilli, curry and turmeric. Oh well, they mixed in front of me ya. There was another spice, yellow-brownish in colour... I think it was cumin but not very sure. Perhaps next time I should ask the lady boss? Hope she will let me know? So, for this recipe I left out that spice ok...Ingredients (2 servings):::Blend together::1 cm Galangal (can be substituted with Ginger)2 cm fresh turmeric*2 bulbs shallot3-4 cloves Garlic5 Dried Chillies# (seeded, soaked and drained)= = = = =3 tbsp Cooking Oil1 tbsp Belacan Kampung (shrimp paste)10-15 Curry Leaves2-3 tbsp Curry Powder½ tbsp Chilli powder# (omit this if using dried chillies)1 tsp Turmeric Powder* (omit this if using fresh turmeric)1 stalk Lemongrass, bruised300gm Fish Head, chopped into serving size100gm Okra, chopped100gm Eggplant, chopped100gm Long Bean, chopped1 big Tomato, chopped1 Onion, wedges3-4 Tofu Puff, halved (optional)1 red chilli (optional)1 cup Coconut Milk2 cups WaterSalt to taste Coriander for garnishDirections: